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Ye Olde Recipe Post

These are some of my favorite recipes. Please feel free to upload yours on the forum pages.


Hop Hound Dog IPA

ipa
Beer Style: India Pale Ale
Recipe Type extract
Description:
Bold and strong. Might use galena hops instead of chinook hops in the boil. After 2 months still very hoppy.
Ingredients:
  • 1 lb crystal malt
  • 7lbs lite dme
  • 2lbs amber dme
  • 4oz chinook hops
  • 2 oz cascade hops
  • 2 packs nottingham dry yeast
OG: 1.080 FG: 1.021 Primary Ferment: 7dys Secondary Ferment: 10days
Procedure:
Steep crystal malt 30minutes in bag and discard. Boil 2 oz chinook hops seperately for 1hr. Brewpot add malt extacts and 2 oz of chinool hops boil 90 minutes. Combine both into 1 pot and add 1 oz cascade. Ferment for 7 days.Then secondary for 10 days add 1 oz cascades to secondary for dry hopping. Age for 2 months after bottling and drink.
Recipe by: hee haw

 

Chocolate Stout

stout
Beer Style: stout, chocolate
Recipe Type partial mash
Description:
There are several recipes that I have seen that use unsweetened bakers chocolate in stouts and porters. I brewed my first porter a few weeks ago - a variation on Papazian's recipe that calls for the kitchen sink. My variation is a partial mash.
Ingredients:
  • 2 lb Pale Ale malt
  • 1 lb Munich malt
  • 1/2 lb 80L Crystal
  • 1/4 lb Chocolate malt
  • 1/4 lb Black Patent malt
  • 3.3 lb American Classic Amber extract syrup
  • 3 lb Dutch DME (I don't know the brand, but it is high in dextrins)
  • 1/2 lb brown sugar
  • 2 oz fresh grated ginger
  • 1/2 inch brewers licorice
  • 3 oz unsweetened bakers chocolate
  • 1 oz Brewers gold (8.5 %alpha) hops - bittering
  • 1 tsp Irish moss
  • 2 pkg dry whitbread yeast
OG: 1.064 FG: 1.018
Procedure:
5Q mash water, 2 1/2 (?) G Sparge water mash in at 138F, brought to 155F for 1 hr., mash out at 168F

Added extracts and sugar and brought to boil. Added the ginger, licorice, chocolate, and hops after boil started. I was afraid that the chocolate would burn on the bottom of the boiler, so I set each 1 oz piece on my stiring spoon and dipped gently in the wort until they melted.

The real interesting thing about the brew was that after pitching, a thick bubbly layer of stuff formed on the surface of the beer in the carboy almost immediately after fermentation started, and never left, even after I expected the Kraeusen to fall. There was the usual amount of activity in the beer, but never more than an inch of Kraeusen.

The good thing was that after racking to my secondary carboy, I left most of the stuff that was sitting on the surface in my primary, and almost all of the rest in my secondary when I racked to my bottling bucket.

I primed with amber DME, and the results even after only two weeks are wonderful, however there is still a small layer of this sediment even in the bottle at the surface of the beer.
Recipe Submitted by: Bryan Cronk

 

Brown Ale

beer glass color indicator
Beer Style: brown ale
Recipe Type extract
Description:
Here's the recipe for a batch I made about two months ago. It's my favorite brewed thus far! It's kinda heavy and sweet, ad is fairly close to a porter, though certainly not the same.
Ingredients:
  • 1/4 pound choc. malt
  • 1/2 lb. Briess special roast
  • 1/2 lb. De Wolf-Cosyns special B malt
  • 6 lb. amber syrup (I used Briess)
  • 2 lb. dark syrup
  • 1 oz. Northern Brewer hops (boiling)
  • 1/2 oz. fuggle hops (finishing)
  • European Ale yeast
  • 3/4 cup corn sugar to prime
Procedure:
In case your homebrew store doesn't have the secific brands of grains I listed here--the "special roast" is toasted barley, about 50 Lovibond, and the "special B" is a very dark crystal malt--221 Lovibond. If it's not available, substitute in the darkest crystal malt you can find.

You asked for specific directions, so here goes:

1) heat about 2 gal of water in your brewpot. Steep the choc malt, special B, and special roast while the water heats up. Putting the grains in a msulin steeping bag helps make removing the grains a lot easier.

2) When the water begins boiling, remove the grains, and add the amber syrup, dark syrup, and Northern Brewer hops.

3) After 50 min, throw in the fuggle hops, and boil for 10 more minutes.

4) Cool down your wort, and add to your carboy with 3 gal water. When it's all reahced 78F, pitch your yeast.
Recipe Submitted by: Anonymous

 


Ole Bottle Rocket (Steam)

beer glass color indicator
Beer Style: steam beer, California common, Anchor
Recipe Type extract
Description:
I've made many variations of steam beer, but simple ones like this seem to turn out best, not to mention being easy to make. I usually use more Northern Brewer than this, but then nobody will eat my chili either.
Ingredients:
  • 6 pounds, light dry malt extract
  • 1/2 pound, toasted malt
  • 3/4 ounce, Northern Brewer hops pellets (boil)
  • 1/4 ounce, Northern Brewer hops pellets (finish)
  • 1 pack, lager yeast
Procedure:
Toast grains on cookie sheet in 350 degree oven for about 10 minutes. Crush malt as you would grain. Put in 1-1/2 gallons water and bring to boil. Strain out grain. Add extract and boiling hops. In last 2 minutes of boil add finishing hops. Add to enough water to make 5 gallons and pitch yeast.
Recipe Submitted by: Wayne Allen

 

More to come! It is all can do to get this finals project finished by 12/2/09!

(Credits and Thanks to Beer Recipes.com)